Hearty Lentil Soup

Soup is a wonderful way to entertain. It's easy, and it can be made ahead, and everyone likes it. If you have a friend who doesn't enjoy a hot bowl of soup and crusty bread with a generous smear of soft butter then perhaps it's time to evaluate the friendship.

And if you don't have large soup bowls, go out and get some. You want a bowl that is easy to hold if you happen not to want to eat at your kitchen table ... or if you simply don't have a kitchen table. I love casual eating, and sitting comfortably on my couch with my husband or a group of friends is one of my favorite ways to enjoy a home cooked meal. Now, don't laugh, but here's my best description of a good soup bowl: Sturdy, tall, and deep. I know, I know. It's a bit much, but there it is.

And now my soup, which is hearty enough to serve as a main course for dinner


2 tablespoons olive oil, plus extra for drizzling
2 medium onions, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper to taste
1 (14 1/2-ounce) can stewed tomatoes
1 pound lentils (approximately 1 1/4 cups)
12 cups low-salt chicken broth
6 fresh thyme sprigs


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Then cover, reduce heat and simmer until the lentils are tender, about 30 minutes.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.